Explore the possibility of conventional and non-conventional flours for the development of gluten-free multigrain pasta

The aim of this study was to evaluate mixture of gluten free conventional (rice and maize) and non-conventional flour (waterchestnut, sorghum, pearl millet, pigeon pea) and flaxseed for the development of multigrain gluten-free pasta. To achieve better association between different blends twin-screw extruder (feed moisture 30 & 34% and barrel temperature 90 & 105°C) and 2% gaur gum was used for pasta preparation. Pasta prepared using 50% rice (blend I) exhibited the highest degree of starch gelatinization. The majority of samples exhibited acceptable water absorption (112-124%) and volume expansion (0.90 -1.83mg/l). The gruel solid loss ranged from 6.68 to 13.35%, owing to the meager structuring capacity of the non-gluten flours. However, higher barrel temperatures inversely affected the gruel solid loss. Luminosity, redness, and yellowness were higher for samples containing 50% rice (blend I). Pasting and textural properties are enhanced with feed moisture and barrel temperature. Higher feed moisture possessed dominating effect on the bioactive composition of pasta. Barrel temperature depicted a higher correlation (r=0.798) for protein digestibility whereas feed moisture (r=0.854) for starch digestibility. Highest in vitro starch digestibility (36.01g/100g) and protein digestibility (85.54 g/100g) was obtained for pasta with 50% water chestnut (blend II). Highest sensory score pasta was obtained for the pasta produced using rice (50%), pearl millet (15%), pigeon pea (15%), maize and sorghum (10% each) and extruded at feed moisture (30%) and barrel temperature (90ºC) scored highest and was well accepted.